Description
Rich, fall-apart tender oxtail simmered for hours in a glossy, collagen-packed broth with herbs and aromatics.
Ingredients
- Oxtail pieces
- Bone broth
- Onion
- Carrots
- Garlic
- Tomato paste
- Worcestershire (optional)
- Bay leaves
- Thyme
- Salt & pepper
- Fresh parsley for garnish
Instructions
- Sear oxtail pieces in a heavy pot until deeply browned on all sides; remove and set aside.
- Sauté onions, carrots, and garlic in the same pot until fragrant; add tomato paste and cook 1 minute.
- Return oxtail to the pot and pour in bone broth until mostly covered.
- Season with salt, pepper, bay leaves, and thyme.
- Simmer on low 6–8 hours (or slow cook 8 hours) until meat is fall-apart tender.
- Reduce cooking liquid uncovered until thick and glossy.
Notes
- For added flavor, consider using homemade bone broth.
- Adjust seasoning to taste before serving.
- Garnish with fresh parsley for a pop of color.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg